Clafouti (cla•fou•ti [klah-foo-tee]) is the perfect way to showcase the fresh fruits of summer. It is a delicious French baked dessert, that can be described as a cross between a soft custard and a slightly sweet puffy pancake filled with fruit. The classic French version uses cherries, and purists insist that the cherries be baked in the clafouti with the pits since they supposedly add a unique flavor. Personally, I value my teeth, and choose to pit the cherries prior to baking.

When fresh peaches are in season, try the following version of Clafouti; fresh peaches are delicious and a good change from the cherries. While this dessert is difficult to spell (another spelling is Clafoutis), it certainly isn’t difficult to make; in fact it can be done in 10-15 minutes hands-on time, depending on how long it takes you to prepare the fruit. The batter, which is poured over lightly sugared fruit, is composed of ordinary staple ingredients that are most likely residing on your cupboard shelves and in your refrigerator.

While perusing the grocery aisles in Paris, I learned that this dessert is so common in France, there are even discounted store brands of it in the dessert section near the yogurt and chocolate mousse. I tasted the store-bought version (cherry) which was similar in texture and taste to my homemade versions, although I am happy to report that the following recipe is quicker (since you don’t have to travel to France), and much, much better!